There was a whole lotta bacon going on tonight at the Martinelli household! Tim was craving it, so I pulled the recipe for Grilled Bacon Wrapped Corn out of my to try file. I figured, as long as I had the bacon out, why not try this recipe for BLT Hot dogs too?
I prepped the corn and got it onto the grill, then moved on to making
the Lemon Sriracha Dressing for the hot dogs, halving the recipe since I
was the only one that would be eating it. I am not a fan of mayo and
see myself using this recipe on a lot of things that would call for it.
Stefanie from Sarcastic Cooking baked her bacon and steamed her
dogs. Since I already had the grill on, I cooked the bacon for the
hot dogs in the microwave and then headed outside. Buttered and
grilled New England style rolls done on foil, all beef hot dogs sliced
and grilled to everyone's favorite state of doneness. I drizzled the
sauce over the hot dog instead of mixing it together. It's getting
late in the summer, and hot dogs can get pretty old by now, so I'm
really excited that I've found a few new ways to fix them in the last 2
My bacon didn't stay put on my corn even after the 20 mins, but I managed to get it on the grill and to crisp it up. The blogger was inspired by the cover of Food Network magazine
and said there weren't really directions there. She wrapped hers in
foil, but the cover shows it with the husks pulled back. While this
was very good, I probably wouldn't make it again. Neither Tim or Jake
like their corn on the cob, so the first thing they did was eat the bacon off the corn. Then they used the corn stripper to take it down
to kernels and ate it with a fork :)
Picture is terrible, just a quick snap with my Droid and I was
starving so didn't mess around. Big thanks to Stephanie and Holly. Be
sure to go by both the blogs and check out their pics and other great
* Exported from MasterCook *
Grilled Bacon Wrapped Corn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Corn on the cob
2 slices bacon per ear of corn
Husk each ear of corn. Wrap the bacon around each corn ensuring it
overlaps. You will need two slices per ear of corn because the bacon
shrinks. Sprinkle with pepper.
Place each bacon wrapped corn on a piece of tinfoil and twist the ends.
Grill on medium-high for about 20 minutes turning every 5 minutes.
Remove from grill and open each package. The bacon will now be secured
to the corn.
Place bacon wrapped corn directly on the grill for a
couple of minutes to crisp the bacon watching carefully so it doesn't
burn. Serve hot.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - -
* Exported from MasterCook *
BLT Hot Dogs
For the Dogs:
6 All Natural All Beef Hot Dogs
4 Slices Cooked Crisp Bacon -- chopped
1 Tomato -- finely diced
1/3 Head Romaine Lettuce -- thinly sliced
6 Whole-Wheat Hot Dog Buns- used New England Style rolls, buttered and grilled on foil
For the Lemon-Sriracha Dressing:
1 Tablespoon Lemon Juice
1/3 Cup 0% Fat Greek Yogurt- used Chobani Greek Non Fat Plain
1 Teaspoon Sriracha -- depending on how much spice you like (1 to 2)- used one
1 Pinch Salt & Pepper
the bacon in a pan until crisp, flipping once. Or preheat the oven to
375 degrees F., and place the bacon on a baking sheet lined with tin
foil, and bake for 12 minutes until crisp. Remove the bacon from the
pan/baking sheet and let drain on a paper towel. Chop the bacon and
place off to the side.
Bring a covered pan filled a fourth of the
way up with water or beer to a simmer over medium heat. Add the
hotdogs, cover with lid and steam for 7-10 minutes until hot.
While the hot dogs are steaming, make the dressing for the BLT salad
topping. In a small bowl, mix together lemon juice, Greek yogurt,
Sriracha, salt, and pepper.
When hot dogs are hot and cooked
through, remove them and place each on to a bun. Mix the lettuce and
tomato with a few spoonfuls of dressing in a small bowl until evenly
coated. Top each hot dog with a few pinches of the lettuce and tomato
topping. Add a pinch of bacon on top of the salad so it stays crispy.
Serve right away!